Chocolate mousse with raspberry
Description
The dish is prepared without unnecessary complications. 1. Break the chocolate into pieces, place in a heatproof bowl, and set over a double boiler. Make sure the water does not touch the bowl. Add a pinch of salt. Melt the chocolate over low heat, stirring occasionally. 2. Separate the egg yolks from the whites into two different bowls. Add all the sugar to the yolks and beat until foamy. Add a pinch of salt to the egg whites and beat until stiff peaks form. In a separate third bowl, whip 150 ml of cream. 3. To the melted chocolate, you may optionally add a couple of shots of amaretto or brandy, then mix in the cocoa powder and the whipped cream, stirring until smooth. Add the egg yolks, and finally the egg whites. Mix thoroughly. 4. Spoon the mousse into serving glasses and refrigerate for a couple of hours, until chilled. Before serving, garnish the mousse with fresh raspberries. For variation, you may top with additional whipped cream (not listed in the recipe) or layer the mousse to create a zebra pattern. Serve the dessert chilled.